2016 Fab Festive Food Cooking Course

a Cape Town Interactive Cooking Class in Fresnaye
Bookings: info@gingerandlime.co.za
includes menu, drinks & menu booklet

13 Dec Fab Festive
a tantalizing platter of:
Smokey cocktail tomatoes
Olives marinated in thyme,  lemon rind and roasted garlic oil
Grilled Red Peppers and Baby Marrows
Lemony marinated mixed mushrooms with flat leaf parsley
Other seasonal veg…
Served with a fresh pesto dipping  sauce and toasted  bruschetta
Fresh Tomato Gazpacho with a shot of  basil infused chilled vodka
to be followed by
Fresh Norwegian Salmon Squares on a bed of wasabi avo mousse and topped with crispy seaweed strips, sprouts and a vietnamese dressing
or Beetroot Cured Salmon served on with a horseradish creme fraiche and pink peppercorns and baby glazed balsamic onions
and something fresh
Decontructed Avocado Ritz (poached prawns/lemony avo blocks on shredded  crispy iceberg lettuce with a classic marie rose sauce)
settle into a
Slow roasted Moroccan Spiced Pulled Lamb Shoulder  topped with pomegranates
Balsamic Roasted beetroots and red onions with feta  and mint
with coriander chutney served on small spring onion pan breads
Drizzled with a cumin yoghurt dressing
or Beef tataki on a bed of wasabi mayo noodles with tosa zu dressing
Asian Salad with white nectarines and a spicy dressing
last but not least
5 Spiced glazed  Duck breasts with a hoisin and plum sauce
served with potatoes roasted in duck fat
Roast brussels sprouts with crispy bacon
sweet ending
Mince pie ice cream with fresh berries and a brandy butter sauce
*Final menu dependent on produce availability and chef’s discretion

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